French Clafoutis Limousin (with blueberries instead of
cherries)
Ingredients
- 1 pound fresh blueberries or frozen blueberries,
thawed, drained
- 1 cup whole milk
- 1/4 cup heavy whipping cream
- 4 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 3/4 teaspoon finely grated lemon zest
- 3/4 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- Powdered sugar
Preparation
- Preheat oven to 375°. Butter spring form, cake pan
or ramekins. Arrange blueberries in a single layer in pan.
- Combine milk and cream in a small saucepan; bring
just to a simmer over medium heat. Set aside. Combine eggs, flour, sugar,
lemon zest, vanilla, and salt in a medium bowl; whisk to blend. Gradually
whisk in hot milk mixture; whisk until custard is smooth. Pour custard
evenly over blueberries in pan. If
necessary, gently shake pan to allow custard to settle.
- Bake clafouti until custard is set and top is golden
brown, about 30 minutes for ramekins and 45-55 minutes for cake pan. Let
cool 3 minutes, then run a knife around pan sides to loosen clafouti (if
using a cake pan). Dust top with powdered sugar; cut into wedges and
serve.
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